No image available
Member recipe

Rum and Raisin Fudge

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by

Servings

Serves 1 - 24 Pieces

Easy to make and delicious! Keeps in an air tight container for four weeks

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tablespoons Dark Rum
  • 4oz roughly chooped raisins
  • 14oz sweetened condensed milk
  • 5oz milk
  • 1lb demerara sugar
  • 4oz butter

Method

    1. Soak raisins in dark rum. Set aside for later.
    2. Grease an 8 inch square pan and line with parchment paper.
    3. Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
    4. Bring to a boil and gently simmer for 10-15 minutes.
    5. Stir constantly until it reaches 240 F on a sugar thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
    6. Remove from heat.
    7. Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
    8. Pour into square pan and leave to cool.
    9. When completely cold, cut into 24 small bits with a sharp knife.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Swanny73
22nd Dec, 2016
I cook for a living and have made loads of fudge in my time but thought I would give this a go - its been sat in fridge for nearly 24 hours now and its still not properly set - it reached the 240 stated in the recipe and all the ingredients were spot on but its not fit for purpose - im trying to think of something else I can do with what is quite honestly an expensive sloppy mess, such a shame as we were looking forward to it,
Marshall526
25th Oct, 2015
Mine wouldn't set either, even spent £19 on a thermometer, made no difference. Too much rum in the recipe possibly. Enough is enough I'm going to try a different recipe :(
simmo303
23rd Dec, 2014
A standard recipe with an interesting flavouring. Simmer time quoted is optimistic, it typically takes longer to reach Soft-ball stage - boiling too fast can result in burning. It must go to 116 Centigrade otherwise it will not set - that was probably Dotty's problem. I usually make this without the raisin mix and add a tbsp of Vanilla essence at the beating stage. As for keeping for 4 weeks, not the slightest idea . . .
Dotty Compton
20th Nov, 2014
Please don't waste your time or ingredants total waste of time tried every thing to get it to set Even froze it and guess what it wouldn't even freeze I hate bining anything but I was sick of the site of this fudge
simmo303
22nd Dec, 2014
You did not boil the mix to the right temperature!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.